Recipe: Pain Aux Reeses


Pan au Chocolat gets a revamp. With 5 simple ingredients you can make the most insane peanut butter pastry treat. It's a quick, foolproof recipe that you won't be able to resist making again and again.


  • 9 reese’s peanut butter cups
  • 1 sheet ready rolled puff pastry
  • 1 egg, beaten
  • 2 tbsp roasted salted peanuts
  • 100 g caster sugar
Preheat the Oven

Step 1

Preheat The Oven

Preheat the oven to 180ºC. Line a baking tray with greaseproof paper.

Roll them Up

Step 2

Roll Them Up

Melt the Reese's pieces in a small pan over a low-medium heat. Roll out the pastry and slice it into thirds parallel to the short sides. Slice each third diagonally across from one corner to the opposite corner to make triangles. Spread the melted peanut butter cups over each triangle, then roll up from the fat edge to the point.


Step 3


Place the pastries onto a baking tray and brush them with the beaten egg. Bake the pastries for 25 minutes, until they are a deep golden brown and flaky. Leave to cool for 10 minutes.

Make the Caramel

Step 4

Make The Caramel

Meanwhile blitz the peanuts in a mini food processor (or chop using a knife). Tip the caster sugar into a small saucepan and pour in just enough water to cover it. Put the sugar over a high heat and boil until it turns to a deep brown caramel. Remove it from the heat just before you think it’s deep brown (it will continue to cook in the pan). Take a spoon and drizzle the caramel over each pastry, then scatter over the peanuts so that they stick to the caramel.

Finish and Serve

Step 5

Finish And Serve

Drizzle a little more caramel if you want to and leave to cool for another 5 minutes so that it sets. Dig in while they’re still warm! Makes 6

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